Iron-fortified recombinant dried egg and preparation method thereof

A dried and dried egg technology, which is applied in the field of iron-enhanced recombinant dried egg and its preparation, can solve the problems of wasting resources, polluting the environment, and failing to obtain high-value utilization of pig blood, and achieves improved gel performance, excellent taste, Realize the effect of efficient value-added utilization

Pending Publication Date: 2021-08-17
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] my country is the world's largest producer and consumer of pigs. Pig blood is a by-product of pig slaughtering. The pig blood produced by intensive pig slaughtering has not been used in a high-value manner.
Except some of them are made into blood tofu, the rest are generally discharged directly, which wastes resources and pollutes the environment

Method used

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  • Iron-fortified recombinant dried egg and preparation method thereof
  • Iron-fortified recombinant dried egg and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1. A method for preparing iron-enhanced recombinant dried egg, the following steps are carried out in sequence:

[0043] 1), ingredients:

[0044] Select fresh, non-cracked eggs, wash the surface and dry, then separate the shell liquid, separate the egg yolk and egg white with an egg separator, and filter the egg white with a conventional double-layer gauze to remove laces and sundries; use a mixer to mix the egg yolk evenly (Mix at 950rpm / min~1100rpm / min for 1~3 minutes).

[0045] Select fresh pig blood, put it into a container, and use a high-speed shearer to break the wall at a speed of 14000rpm / min to 15000rpm / min for 15 minutes. After the processed pig blood is filtered to remove foam, place it at -20~- Freeze in a refrigerator at 40°C for 24h; freeze-dry the frozen pig blood for 48h (freeze-drying conditions: -50~-60°C, vacuum degree of 1.6~2Pa), take it out and use a high-speed pulverizer to make powder (over 200 purpose sieve);

[0046]Weigh 0.4 pa...

Embodiment 2

[0054] Embodiment 2, with respect to embodiment 1, make the following changes:

[0055] step 1):

[0056] The wall-breaking treatment time of pig blood was changed from 15 minutes to 10 minutes, and the freeze-drying time was changed from 48 hours to 50 hours;

[0057] The preparation method of flavoring seasoning liquid is changed into:

[0058] Weigh 0.3 part of edible white sugar, 0.5 part of dark soy sauce, 0.5 part of light soy sauce, 0.04 part of disodium nucleotide, 0.05 part of ginger powder, 0.05 part of pepper powder, 0.05 part of star anise powder, 20 parts of water , put into the cooking pot and keep boiling for 1h after boiling, the reduced water is replenished according to the original amount, cooled and filtered to obtain the flavoring and seasoning liquid.

[0059] According to the mass ratio of 4:6:0.15:0.01:0.15:1.5, accurately weigh egg white liquid, egg yolk liquid, pig blood powder, gellan gum, NaCl, flavoring and seasoning liquid to obtain the prepared ...

Embodiment 3

[0063] Embodiment 3, with respect to embodiment 1, make the following changes:

[0064] step 1):

[0065] The wall-breaking treatment time of pig blood was changed from 15 minutes to 20 minutes, and the freeze-drying time was changed from 48 hours to 45 hours;

[0066] The preparation method of flavoring seasoning liquid is changed into:

[0067] Weigh 0.5 parts of edible white sugar, 0.4 parts of dark soy sauce, 0.3 parts of light soy sauce, 0.05 parts of flavored nucleotide disodium, 0.03 parts of ginger powder, 0.06 parts of pepper powder, 0.06 parts of star anise powder, 0.1 part of chili powder, 15 parts of water, put into the cooking pot and keep boiling for 1h after boiling, the reduced water is replenished according to the original amount, and the seasoning liquid is obtained after cooling and filtering.

[0068] According to the mass ratio of 3.5:6.8:0.2:0.015:0.1:1, accurately weigh egg white liquid, egg yolk liquid, pig blood powder, gellan gum, NaCl, flavoring an...

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Abstract

The invention discloses an iron-fortified recombinant dried egg and a preparation method thereof. The iron-fortified recombinant dried egg is prepared from the following raw materials: egg white liquid, egg yolk liquid, pig blood powder, gellan gum, NaCl and flavoring liquid. The prepared raw materials are sequentially subjected to homogenizing, degassing, molding, baking, sterilizing and packaging. The iron-fortified recombinant dried egg with excellent flavor, texture and taste is prepared by adopting an improved processing technology, efficient value-added utilization of pig blood is realized, the varieties of dried egg products are enriched, and nutritional, healthy and convenient leisure food which is rich in iron and high in protein is provided for consumers.

Description

technical field [0001] The invention belongs to the technical field of egg product processing, and in particular relates to an iron-enhanced recombinant dried egg and a preparation method thereof. Background technique [0002] Eggs are loved by people due to their rich nutrition and are common foods in the daily diet. In the past, affected by traditional eating habits and processing methods, the consumption of eggs by Chinese residents was mainly fresh eggs. However, in recent years, convenient and casual egg products have sprung up. They are loved by the public because of their ready-to-eat, long shelf life, and unique flavor. Dried egg is a leisure egg product prepared by heating, marinating, and baking with poultry egg liquid as the main raw material. It has the characteristics of high nutritional value, delicate taste, and easy to carry. big. At present, there are problems such as long processing time, single variety, and insufficient chewiness of dried eggs, and furt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L13/20A23L33/10A23L29/269
CPCA23L15/30A23L13/20A23L33/10A23L29/272A23V2002/00
Inventor 唐宏刚陈黎洪李欢欢张晋陈伊凡
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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